*I added the noodles to bulk it out and make it more of a meal than soup and it actually worked really well!

Method
1. Fry the chicken breast in the garlic and ginger on a low heat then lift out and shred
2. Mix the cornflour with a small amount of stock and pour into a pan with the shredded chicken, then add the remaining stock and allow to simmer for 5 minutes whilst it thickens
3 Add the drained, tinned sweetcorn and allow to warm for a minute (if using frozen this will obviously take longer!)
4. If adding noodles, add and allow to cook for a further two minutes (or as per instructions)
5. Whisk the egg white with the juice of the lemon and slowly pour into the mixture using a fork to divide it up as it cooks to create thin slivers
6. Eat! - Word of warning, if using noodles it's best to eat it all right away rather than leaving to warm up and eat later as they soak up the stock - it's still yummy but turns to more of a stodge which might not be to some people's taste

I was pleasantly surprised at how alike it was to my local takeaway version, really easy to make and something a bit different compared to what I usually eat!